spelt

A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that&#039;s perfect for beginner bread makers!

Simple Multigrain Bread (for beginners)

whole wheat flour

wholemeal flour * (Spelt)

fresh yeast (you can also use dry yeast)

tsp salt (10 grams)

1.5 tBsp mixed spices of choices (like coriander seeds, caraway seeds)

340 ml lukewarm water

Soak the seeds in 1 cup of water. This step is necessary so that they don’t burn while baking the bread.

Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well. 

In a small bowl, dissolve the yeast in lukewarm water. If it&#039;s too hot then it can kill the yeast, so it&#039;s best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.

Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).

Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.

Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.

Remove the dough from the bowl, knocking out some air while you shape the dough into a &#039;loaf&#039; shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you&#039;d add them at this point, just after the first proving.

Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.

Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough. 

Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.

In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven – this is where the bread loaf tin goes-One tray in the bottom of the oven – this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf. 

When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf. 

Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I&#039;ve never found this necessary)

Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn&#039;t dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it&#039;s easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

https://content.jwplatform.com/videos/a70oFDRd.mp4

This is a simple recipe for multigrain bread. It’s a simple process to make a whole wheat and spelt bread topped with seeds, perfect for beginner bread makers!

Simple Homemade Multigrain Bread Recipe

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.

Whole-Grain Spelt Salad With Leeks And Marinated Mushrooms Recipe

cremini mushrooms, diced

large (12-ounce) leek, diced

garlic,

picked thyme leaves, minced

salt and black pepper

whole-grain spelt (from about 24 ounces dry)

Persian

parsley

chives

Espelette pepper powder,

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms Recipe

In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

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The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

Blueberry Spelt Muffins

Nonstick vegetable oil spray (optional)

Tbsp. spelt flour

Tbsp. sugar

dark brown sugar

cinnamon

unsalted butter,

(195 g) spelt flour

baking powder

baking soda

kosher salt

(packed; 133 g) dark brown sugar

vegetable oil

buttermilk

lemon

blueberries

“It’s time to give the classic blueberry muffin a makeover,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). She swaps out refined white flour for nutty, whole-grain spelt, a type of wheat that’s loaded with fiber, iron, and manganese. Spelt behaves similarly to all-purpose flour (but has more flavor!); you can swap it in a 1:1 ratio in most baked goods other than bread. Notes for this recipe: Jullapat prefers to use frozen blueberries because the fruit doesn’t get smashed while mixing the batter. If you’re using fresh berries, just fold them in extra gently. Don’t skip the spelt streusel topping. It adds delicious crunch to your muffins and helps keep them moist longer.

Bon Appétit

Place a rack in middle of oven; preheat to 350°. Lightly coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Whisk spelt flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add butter and toss to coat. Working quickly, smash in butter with your fingers until pieces are about pea-size. Chill streusel until ready to use.

Whisk spelt flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until there are no lumps. Make a well in the center with your hands. Whisk egg, brown sugar, oil, buttermilk, and lemon zest in a small bowl. Pour into well and whisk to combine. Using a rubber spatula, gently fold in blueberries. Evenly divide batter among 8–10 muffin cups, filling each with about ¼ cup batter. Top each muffin with about 1 Tbsp. streusel; bake, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 24–27 minutes. Let muffins cool in pan 20 minutes. Turn out onto a wire rack; let cool completely.
Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward. If you have really good homemade stock on hand, you can use it instead of the water called for here; the soup will only benefit from the addition. But even if you don’t, the flavors will get richer and more concentrated the longer it sits, which means it’s a great make-ahead recipe for a weekday lunch or dinner.

Farro and Escarole Soup

garlic cloves, thinly sliced

capers

olive oil

onion,

unhulled farro

½ tsp. crushed red pepper flakes

celery stalks, thinly sliced on a diagonal

escarole

Parmesan (about ¼ cup)

Kosher salt

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward. If you have really good homemade stock on hand, you can use it instead of the water called for here; the soup will only benefit from the addition. But even if you don’t, the flavors will get richer and more concentrated the longer it sits, which means it’s a great make-ahead recipe for a weekday lunch or dinner. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.

Cook garlic, capers, and oil in a large saucepan over medium heat, stirring often, until garlic is golden, 4–6 minutes. Add onion, farro, and red pepper flakes and cook, stirring occasionally, until onion is slightly softened, about 3 minutes.

Add 6 cups cold water to pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until farro is tender, 20–25 minutes. Add celery and cook, uncovered, until almost tender, about 5 minutes. Stir escarole and Parmesan into soup and continue to cook until escarole is wilted, another 4 minutes. Remove from heat and season with salt.

Do Ahead: Soup can be made 4 days ahead. Transfer to an airtight container and chill.

Make and freeze multiple batches of this dough for a quick and easy mid-week pizza creations.

Potato, green tapenade and herb spelt pizza

potatoes,

garlic cloves, crushed

tsp finely chopped rosemary

(70 grams) pitted Sicilian olives

store-bought salsa verde

Goat’s curd, baby parsley leaves, chervil and basil leaves, to serve

sachet dried yeast

tsp runny honey

(410 grams) white spelt flour

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Try our recipe for low-fat coconut, banana and raspberry muffins. This recipe is super quick and easy to make, and it comes in under 160 calories per serving, a great mid-morning snack

Coconut, banana and raspberry muffins

coconut flour 50

baking powder 1 tsp

jumbo oats 50 grams

banana 1 ripe, mashed

honey 2 tbsp

kefir or natural yogurt 200 milliliters

milk 150 milliliters

egg 1, whisked

coconut 1 tbsp

Brown Butter Spelt Chocolate Chip Cookies - these are a variation on the classic chocolate chip cookie. Brown butter provides depth of flavour along with spelt flour. The cookies are easy to make with a short chill time and are the perfect way to start baking using alternative grains such as spelt flour.

Brown Butter Spelt Chocolate Chip Cookies

unsalted butter, straight

muscovado sugar

granulated sugar

eggs,

vanilla bean paste

all-purpose flour

spelt flour (alternatively use all-purpose flour)

¾ tsp baking powder

tsp baking soda

tsp kosher salt

dark chocolate chocolate

Flaky Salt

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.

Measure out 175g of the brown butter into the bowl of a stand mixer. Allow to cool slightly.

Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, muscovado sugar, dark brown sugar, and granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.

In a medium bowl, sift together the flour, spelt flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined.

Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated. Add the chopped chocolate and mix briefly to incorporate.

Cover the bowl with plastic wrap and chill for 30 minutes in the fridge. While the dough is chilling, preheat the oven to 350°f/ 180°c. Line 2-3 baking sheets with parchment paper.

Using a two tablespoon scoop, place level scoop fulls of dough onto the prepared baking trays - 8 per tray works well for me, but I like to start with 6 just to make sure there will be enough space. Roll each into a ball and arrange on the trays, leaving ample room for spreading.

Bake the trays one at a time for 11-12 minutes, or until the cookies are puffed up and set around the edges. Remember that they will continue to cook a little once you remove them from the oven. If the cookies have lost their round shape a little in the oven, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

OMG!!! BEST COOKIE RECIPE EVER!! I love it so much! Thank you!!

My go to chocolate chip cookie recipe! I make these with just all purpose flour and they're amazing!

I made these yesterday and loved every part of it!  Thanks for writing the recipe to be flexible too with the sub for AP flour.  Still super delicious!!!

There's only one thing better than chocolate chip cookies: brown butter chocolate chip cookies with almost no chilll time. Wow! I love these cookies. I made them this morning with all purpose flour and whole wheat flour instead of spelt. Delish! Thank you!

Turned out great! I used a mix of granulated white/coconut/brown sugar because it was all I had. And I actually used about 30g less sugar and about 50g less  chocolate and I found the cookies sufficiently sweet and chocolatey.

So delish! I made these with king Arthur gf and subbed ground almond flour for the spelt. The brown butter did exactly what you said. Thank you!!

Delicious. I didn’t have muscovado or enough brown sugar but used what I had &amp; topped up with caster sugar. Absolutely delicious. I love it with the sea salt sprinkle, my partner not so much, but so easy to do half and half. Will definitely make again.

These cookies are amazing as is. However, I added pomegranate seeds to the batter and oh my! Try it!

Making the most of spelt spaghetti and zucchini noodles, you can have your carbonara and eat it guilt-free, too!

Healthier spaghetti carbonara recipe

dried spelt spaghetti pasta

tbsp extra virgin olive oil, plus extra, to drizzle (optional)

streaky bacon (organic), chopped

garlic cloves, chopped

eggs

zucchini noodles

carrot noodles

Whole wheat spelt makes delicious and wholesome sourdough bread. This rustic sourdough bread is easy to make with basic instructions that are easy for beginner sourdough bakers.

Spelt Sourdough Bread

sourdough starter (240 grams)

water (413 grams)

whole wheat spelt flour (550 to 680 gramsrams)

salt (12 grams)

Combine all the ingredients in the bowl and...

Combine all the ingredients in the bowl and stir until it is well combined. The dough will have a rough, chunky look.

Dump the dough onto a work surface and...

Dump the dough onto a work surface and knead the dough with your hands until it is smooth. Approximately 10 to 12 minutes. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Try not to add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily. 

Place the dough into an oiled bowl and...

Place the dough into an oiled bowl and turn it so oil coats the top of the dough. Cover with plastic wrap and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more complex, sourdough flavor.)

Turn the dough out onto a work surface...

Turn the dough out onto a work surface and form it into a round ball. (See notes)

Place the ball of dough into a proofing...

Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)

Let the dough rise again a second time...

Let the dough rise again a second time for 3 to 6 hours** at room temperature until almost doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)

Preheat the oven to 450°F. Place the Dutch...

Preheat the oven to 450°F. Place the Dutch oven inside so it gets hot. It should take 20 to 30 minutes to preheat the Dutch oven.

Place a piece of parchment on a board...

Place a piece of parchment on a board then lay it on top of the proofing basket.  Flip the board and basket so the basket is on top then remove the basket.

When the oven is hot, use the parchment...

When the oven is hot, use the parchment paper to place the bread into the Dutch oven. Make a slash in the loaf with a sharp knife. For an extra burst of steam and a slightly higher rise, spray the dough with a bit of water.

Bake for 20 minutes then remove the lid...

Bake for 20 minutes then remove the lid and finish baking for another to 30 to 35 minutes.

Let the bread cool completely before slicing it.

https://mediavine-res.cloudinary.com/video/upload/fpj2rs0zxyqqsvc0jhs2.mp4

Our Spelt Sourdough Bread is a wholesome and rustic loaf we just cannot get enough of! There's nothing quite like a freshly-baked loaf of homemade sourdough bread, right? Crusty on the outside and soft and pillowy on the inside is what we're going for, and this recipe DELIVERS.

Seasonal spring vegetables teamed with fresh eggs make the perfect filling for a nourishing spelt quiche.

Asparagus, ricotta and prosciutto quiche

leek (white part only), thinly sliced

prosciutto, chopped

eggs, lightly beaten

(80 milliliters) milk

fresh ricotta, crumbled

finely grated pecorino, plus extra to serve

asparagus,

spring onion (bulb attached), to serve

Flat leaf parsley, to serve

(250 grams) white spelt flour

cold unsalted butter, chopped

tbs thyme leaves

tbs apple cider vinegar

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Grain Salad with Olives

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The most viewed spelt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine